Experimental evaluations of radio frequency heating in low-moisture agricultural products

Zhang, Peizhen; Zhu, Hao; Wang, Shaojin

doi:10.9755/ejfa.2015.04.078

Cited by 15 publications

(6 citation statements)

References 33 publications

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“…The moisture content of RF-treated wheat flour in all treatment were significantly different from each other (p < .05). Zhang et al (2015) also reported that during RF heating with respect to increase in RF current temperature, food products moisture content was found to be reduced (Zhang et al, 2015).…”

Section: Effect Of Rf Heating In Temperature Increase and Moisture Reduction Of Wheat Flourmentioning

confidence: 97%

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Indumathi

Loganathan

Shanmugasundaram

2021

J. Food Process. Preserv.

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Wheat flour is the ideal sustenance in food processing and the cornerstone of essential staple foods, universally. In the current lifestyle, people prefer sustenance that is ready to use and available on the market. In this context, storing wheat flour in a good environment and protecting it from external factors is a big challenge (Xu et al., 2018). The shelf-life of wheat flour is confined to few months because of insect infestation, due to contamination during packaging and climatic conditions that result in the outbreak of insects (Doblado-Maldonado et al., 2012). Even in the sealed pouches of wheat flour also, the presence of insects is inevitable due to a lack in post-harvest disinfestation technology. Pesticides are often used to avoid losses associated with infestation throughout the storage of wheat flour, contributing to the issue of pesticide tolerance in insects as well as residues in food products (Zhao et al., 2020). Therefore, an alternative method for disinfecting the insects in wheat flour needs to be explored.Novel electromagnetic wave techniques are enticing the researchers as they leave no toxic substances in the food product and for not inducing insect resistance (Patil et al., 2020). In recent history, radiofrequency (RF) disinfestation is an emerging technology to prevent food commodities from infestation during storage.Radiofrequency waves range from 1 to 300 MHz, whereas 13.56, 27.12, and 40.68 MHz are reserved for commercial, technological, and medical purposes, with a view to prevent possible interference with other spectrum users (Ozturk et al., 2017). In RF disinfestation, water molecules present in the insects are subjected to continuous friction with cell organelles which leads to disruption of cells that results in death. Thus, all phases of insects can be killed without

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Section: Effect Of Rf Heating In Temperature Increase and Moisture Reduction Of Wheat Flourmentioning

confidence: 97%

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Indumathi

Loganathan

Shanmugasundaram

2021

J. Food Process. Preserv.

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“…Many studies have explored the possibility of using RF energy for disinfesting products Wang et al, 2007a, b;Zhang et al, 2015) and pasteurization (Gao et al, 2010;Kim et al, 2012;Michael et al, 2014). RF heating technology combined with vacuum has also been used for drying wood products (Leuca et al, 2014;Liu et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Developing hot air-assisted radio frequency drying for in-shell walnuts

Zhang

Zheng

Zhou

et al. 2016

Emir. J. Food Agric

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“…Temperature profiles for HA‐RF drying of half‐dried mango slices with different sample thickness (3.5, 4.5, 5.5 cm) at the electrode gap of 7.5 cm are shown in Figure . Temperature at the corner of container (#4) increased most rapidly during the HA‐RF drying process for all tested sample thickness which indicated that corner heating existed during RF heating, this phenomenon was pointed out by many studies (Jiao, Zhong, et al (); Zhang, Zhu, & Wang, ). HA‐RF heating rate increased along with increasing sample thickness because of electric current in samples increased when sample thickness became larger, and better temperature uniformity was also obtained with larger sample thickness which indicated that RF heating is suitable for large‐scale industry application (Zhang et al, ).…”

Section: Resultsmentioning

confidence: 59%

“…Temperature at the corner of container (#4) increased most rapidly during the HA‐RF drying process for all tested sample thickness which indicated that corner heating existed during RF heating, this phenomenon was pointed out by many studies (Jiao, Zhong, et al (); Zhang, Zhu, & Wang, ). HA‐RF heating rate increased along with increasing sample thickness because of electric current in samples increased when sample thickness became larger, and better temperature uniformity was also obtained with larger sample thickness which indicated that RF heating is suitable for large‐scale industry application (Zhang et al, ). Since fruits are sensitive to high temperature, to lower the adverse impacts on quality of mango slices and obtain higher drying efficiency, sample thickness of 4.5 cm was chosen for HA‐RF drying treatment.…”

Section: Resultsmentioning

confidence: 59%

Application of hot air‐assisted radio frequency as second stage drying method for mango slices

Zhang

Gong

Wang

et al. 2018

J Food Process Engineering

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This study applied hot air-assisted RF (HA-RF) as second stage drying method for mango slices.Hot-air drying was used as first stage drying to reduce moisture content to about 40% (w.b.), then HA-RF drying was applied as second stage drying to further reduce moisture content to 18% within 45 min with 4.5 cm sample thickness (hot air temperature: 60 C, electrode gap: 7.5 cm). The time for the two-stage drying process was about 5 hr, which was clearly lower than that of hot-air drying (8 hr) or vacuum drying (7 hr). HA-RF as second stage drying maintained sample overall quality very well except for minor vitamin C degradation (retention rate: 91%);Overall quality of mango slices after the two-stage drying was better than that dried by hot-air drying, and close to that dried by vacuum drying. This study demonstrated HA-RF could be used as second stage drying method for mango slices. Practical applicationsThis study applied HA-RF heating as second stage drying method for mango slices, and research findings in this study indicated that HA-RF drying could reduce drying time and improve sample quality. This study proposed a new two-stage drying method for mango slices, and this technology can be easily scale-up for commercial application. And the two-stage drying efficiency and products quality could be further improved by other novel and efficient drying techniques as first stage drying.

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Experimental evaluations of radio frequency heating in low-moisture agricultural products

Cited by 15 publications

References 33 publications

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Impact of radiofrequency disinfestation on Tribolium castaneum (Herbst) in wheat flour and its influence on the functional characteristics of wheat flour

Developing hot air-assisted radio frequency drying for in-shell walnuts

Application of hot air‐assisted radio frequency as second stage drying method for mango slices

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